value-added products, representing a breakthrough in addressing global food waste issues while driving sustainability and innovation in the food industry. Food waste, like vegetable trimmings and unused parts, can be blended into printable pastes or gels, then 3D printed into new shapes and textures, extending their usability. The figure on the left depicts the use of vegetable waste from spinach stems (labelled S), kale stalks (labelled K), and a combination for 3D printing. 3D printing not only makes repurposed food waste more appealing to consumers, but also opens avenues for culinary creativity and personalised nutrition. Another example is food processing by-products such as okara. Okara, also known as soy pulp, is the fibrous byproduct that remains after soybeans are processed to make soy milk and tofu. It consists of the insoluble parts of the soybean, including protein, fibre, and fat. This residue is a nutrient-rich material that is often underutilised and discarded, leaving an environmental footprint of food production and consumption. 3D printing can support a circular economy by recycling these waste materials into edible products. Besides okara, orange peels, durian husks, and jackfruit seeds have also been 3D printed into nutritious snacks at SUTD. ii. DesignerlyAI for Sustainability Directed by Assistant Professor Immanuel Koh, this new research lab explores the intersection of artificial intelligence (AI) and design. Through the DesignerlyAI projects, the lab investigates new models of design representation, reasoning, synthesis, and aesthetics to formulate AIaugmented design solutions sustainably. Collaborating with stakeholders in academia and industry, and currently with a particular focus on the built environment, the lab aims to apply AI, design, and design science to address global challenges that could also go beyond the current limited narrative of time-saving, productivity-optimisation, and sustainable code compliance. The interdisciplinary team approaches the development of design solutions holistically while critically harnessing the new paradigm of AI-Design. The realisation of AI in furniture design is a physical and tangible manifestation of AI’s capabilities in enhancing designers’ productivity and a sustainable culture, by adding cultural use aspects to a common chair design, and reimagining it into a new product. This has yielded eight AI-designed chairs for a start, that were showcased at the Association for Computer-Aided Architectural Design Research in Asia (CAADRIA) conference in 2024 and shortlisted for the World Festival of Interiors (INSIDE: 'Temporary/ Meanwhile uses' category) at the World Architecture Festival 2024. Sustainability Education at SUTD SUTD is committed to providing a comprehensive sustainability education through both formal coursework and experiential learning opportunities, ensuring students are equipped to address real-world sustainability challenges regardless of their degree programmes. During the year, SUTD expanded its efforts in sustainability education and experiential learning. For example, the University introduced "Science for a Sustainable World," a course designed for the entire student cohort, aimed at providing foundational knowledge in sustainability. Additionally, "Design Thinking and Innovation (DTI3007)" course emphasises hands-on design of spaces and technology aimed at improving the world. Besides these courses, SUTD also offers a "Sustainability by Design" Minor programme, allowing students to delve deeper into sustainability through a more focused curriculum. In September 2023, SUTD Academy also accepted its pioneer batch of students for the Master of Science in Technology and Design (Sustainable Product Design) programme. p. 47 ANNUAL REPORT 2023/24
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